I've been wanting to try this recipe for quite some time and today's the day! I.LOVE.CRAB. There's a local fish truck in my neighborhood selling fresh Dungeness crabmeat at $35 per pound, so this recipe is a bit on the expensive side – but it's time to splurge and the flavor is worth it. I got about 18 pieces out of this recipe and served it as hors d'oeuvres with a crisp Oregon Dobbes Estate "Wine by Joe" 2012 Pinot Gris. Happy happy!
1 cube unsalted butter
3 scallions, chopped
2 garlic cloves, minced
1 tsp. curry powder
1 pound lump crabmeat (drained and picked over to remove any shells)
3 T. fresh Italian parsley, chopped
1 lime, juiced
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
10 sheets phyllo dough (thaw overnight in refrigerator; take out of refrigerator 30 minutes before using)
1/2 c. plain dry bread crumbs
Preheat oven to 400-degrees.
Heat 2 tablespoons of butter in a medium saute pan, add the scallions and cook over medium-low heat – a few minutes in, add the garlic and continue until scallions are softened, about 5 minutes total. Add the curry powder and stir. Remove from heat.
Shred the crabmeat into a bowl and mix with the parsley, lime juice, salt (to taste), and pepper. Stir in the scallion/curry powder mixture.
Melt the rest of the butter in a small saucepan and set aside. Unfold 1 sheet of the phyllo dough. Brush the sheet with melted butter and sprinkle with bread crumbs. Repeat this process by laying a second sheet of phyllo over the first sheet, brush with melted butter and sprinkle with bread crumbs until 5 sheets have been used. Spoon a 1-inch wide row of the crab mixture (half of the crab mixture) along the long edge of the phyllo dough. Roll it up tightly. Repeat the process with 5 more sheets and the other half of the crab mixture.
Cover a sheet pan with parchment paper and lay the crab strudel on top. With a sharp knife, score the strudel diagonally into 1-1/2-inch pieces a little more than halfway through. Brush outside with more melted butter. Bake for 15 to 20 minutes, or until the top is lightly browned. Slice and serve.
Ina Garten "Barefoot Contessa," Food Network